You will study 180 credits in total during your Food Science (Food Biotechnology) MSc. A standard module is typically worth 15 credits and the research project is worth 60 credits. These are the modules relating to this programme of study for academic year 2020/21. If you are starting in September 2021, these will give you a flavour of the modules you are likely to study. All Modules are subject to change.
Microbiological and Chemical Food Safety - 20 credits
Understanding of the important microbiological and chemical food safety issues and the scientific basis of the key approaches used by the industry and regulatory bodies in order to minimize risk to consumers.
Food Processing - 20 credits
Understanding the principles underlying industrial food processing for preservation and conversion of food commodities.
Research Project - 60 credits
Completing a laboratory research project or a computer based research project or a survey based project, gaining experience in the collation, analysis and presentation of scientific data, including the use of computer packages.
Food Biotechnology - 10 credits
Understanding biotechnology as it relates to the food industry, including genetic manipulation of organisms involved in food manufacture.
Impacts of Food Processing on Nutritional Quality - 10 credits
Evaluating physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products.
Food Diagnostics and Next-Generation Biosensors - 10 credits
Understanding the principles of and applications of biomolecular recognition and nucleic acids amplification in biosensing and imaging, and their limitations in the analysis of biological samples and food.
Food and the Allergic Reaction - 10 credits
Understanding the elements and concepts of food allergy from immunology to food labelling regulations, from plant biotechnology to diagnosis and clinical science, and the human responses to food allergy.
Structure and Function of Food Components - 20 credits
Introducing the structural properties of proteins, carbohydrates & starch, lipids & fats in food and the relationships between their structure and functionality. Also introducing key examples of enzymatic reactions and reactive small molecules involved in non-enzymatic browning and the molecular basis of colour, flavour and aroma.